Mayada Anjari’s The Bread & Salt Between Us isn’t designed as a bible of Syrian cuisine; instead, it’s dispatches from her Syria.
“True hospitality extends to others and to yourself,” she writes. “Too often we forget about the latter.”
In her new book, New York writer and cook Tamar Adler takes it a step further, beyond the food of nostalgia and well into the food of days gone by.
Author of the instant-heirloom illustrated cookbook Cake, Kalman has been known to gaze into a bakery window and oogle at the pros’ handiwork.
Brooks Headley’s iconic Superiority Burger recipe will not hold your hand on your way to veggie burger nirvana, but you will get there.
This recipe from Modern Israeli Cooking: 100 New Recipes for Traditional Classics just takes two ingredients.
In classic Smitten Kitchen style, the recipes in Perelman’s new book are for the kinds of dishes you make once and then suddenly find yourself making again and again.
Lindsay Maitland Hunt’s new cookbook Healthyish makes good-for-you also easy-for-you.
The legend’s latest cookbook wants to help you prepare the best ingredients without complicating the issue too much.
South Carolina native Pamela Strobel was a culinary entrepreneur, creative artist and master crown wearer.
A must-have homage to the pig, Raven & Boar’s bucolic cookbook includes original recipes from 36 local restaurants.
Missed this year’s festival? You can find recipes for the dishes you didn’t eat.